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Radetzky Rice

Deel op Facebook Print Recipe

Ingredients

  • Ingredients for 4–6 Servings
  • 4.5 oz 125 g Short grain rice
  • Dash of salt
  • 2 cups 500 ml Milk
  • 1½ tbsp 20 g Butter
  • 6 tbsp 90 g Granulated sugar
  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • 3 tbsp 4 cl Rum
  • ½ cup 50 g Apricot marmalade
  • Butter for the dish
  • Confectioner’s sugar

Instructions

  • Blanch the short grain rice in boiling salt water.
  • Sieve and shock in cold water.
  • Slowly boil milk with the rice and add butter, granulated sugar, and the juice and zest of the lemon and orange.
  • Simmer the rice until it is soft.
  • Mix in the rum and apricot marmalade.
  • Butter a casserole dish and fill with the rice.
  • For the egg whites, begin beating them, add the granulated sugar and vanilla sugar, and beat to stiff peaks.
  • Loosely spread the egg whites over the rice and sprinkle almonds on top.
  • Brown for 3–4 minutes in an oven on maximum upper heat.
  • Dust with confectioner’s sugar and serve.

Notes & Wine Advice

If you want to serve Radetzy rice in individual servings, use small buttered rings and garnish with homemade fruit purée.
 
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Course; Dessert / Rice
Cuisine; Austria / European